Traditional Pork And Veal Ragu (Bolognaise Sauce) Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add ground pork and veal to the pot, and cook until browned. Break up any large chunks with a wooden spoon.
• STEP 3.Stir in crushed tomatoes, tomato paste, beef broth, red wine, dried oregano, dried basil, salt, and pepper. Bring to a simmer.
• STEP 4.Reduce heat to low, cover the pot, and let the sauce simmer for at least 2 hours, stirring occasionally.
• STEP 5.Serve the ragu over cooked pasta, and garnish with grated Parmesan cheese and fresh basil leaves.

Cooking Tips

• For a richer flavor, use a combination of ground pork and veal. If unavailable, you can use ground beef instead.
• Simmering the sauce for a longer time will enhance the flavors. You can even cook it for up to 4 hours for a more intense taste.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Storage and Serving

• Store leftover ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the sauce in a saucepan over low heat, stirring occasionally.
• Serve the ragu over cooked pasta, such as spaghetti or tagliatelle.
• Garnish with grated Parmesan cheese and fresh basil leaves for added flavor.